3. To make the soup richer, use part cream instead of all milk, or add beaten egg or a couple of spoonfuls of whipped cream to the soup just before serving. 4. Combine vegetable pulp and white sauce and serve. Do not let soup stand long, as it is likely to become too thick. 5. Serve soups very hot. 6. Serve crisp crackers or toasted bread in sticks or cubes with soup. Vegetables best suited for soups are: potatoes, peas, beans, celery, tomatoes, asparagus, carrots, and turnips. Onionsare used foradditional flavoring in any soup, if desired. Food Value. — Soups without stock have a higher food value than soups with stock. The milk or cream of the white sauce furnishes the protein to build and repair tissue and the vegetables contain starch and mineral substances. Soups are easily digested, are nourishing, and are appetizers for the courses that follow. 74 DOMESTIC SCIENCE APPLICATION 1. Cream of Pea Soup 1 pt. can of peas 1 tsp. sugar 1 pt. cold water 1 qt. thin white sauce✪ Cream of Pea Soup Method. — Boil the peas in the water until soft. Rub them through a coarse strainer or vegetable press, and to the pulp add the water the peas were cooked in. Make a thin white sauce and combine with the peas. {Each 2 use % c. white sauce and J.-^ pt. peas.) 2. Cream of Corn Soup 1 pt. can of corn 1 sHce onion 1 pt. cold water 1 qt. thin white sauce✪ Cream of Corn Soup Method. — The method is the same as in Cream of Pea Soup. 3. Cream of Potato and Cream of Celery Soup Method. — These are both made with the same propor- tions and in the same way as Cream of Corn Soup, {Each 2 use same basis as in 1.) 4. Cream of Tomato Soup 1 c. tomatoes 1 pt. milk 14 tsp. soda 2 tbsp. butter 2 tbsp. flour 1 tsp. salt Pepper✪ Cream of Tomato Soup Method. — Cook the tomatoes for 10 minutes. Remove from the fire, strain, and add the soda. Return to the fire and keep hot until ready to serve. Make a thin white sauce of the rest of the ingredients, using Method 1, Lesson 4. Keep sauce hot until ready to serve. Immediately before serving pour the tomato into the white sauce. This soup will curdle if combined too long. {Basis for 2 girls, Yi c. white sauce, ^ c. tomatoes.) 5. Croutons Method. — Cut slices of bread }/2 inch thick; then cut into cubes. Put in the oven and toast to a delicate brown. Serve with soup. {Housekeepers prepare croutons for class.) LESSON 9 PROTEIN— EGGS The eggs most commonly used in cooking are hens' eggs, although eggs from other domestic fowls and wild birds are used where available. Structure. — A hen's egg consists of the following parts : — 1. The shell. 2. Two tough membranes just inside the shell. 3. The white, a clear, jelly-like substance. 4. The yolk, which is surrounded by a thin membrane and held in place by — 5. Two twisted cords. 6. The embryo, in the yolk. This embryo is the living part of the egg, from which the chick grows, much as the wheat grows from the germ in the grain. The contents of the egg furnish the embryo food, just as the starch does the germ of the grain. 7. Air space, found at the large end of the egg between the two membranes. Composition. — The shell is composed of mineral matter, chiefly lime. The white, or albumen, is nearly pure albumin and water. Albumin is a sticky substance, and is a protein.

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3. To make the soup richer, use part cream instead of all milk, or add beaten egg or a couple of spoonfuls of whipped cream to the soup just before serving. 4. Combine vegetable pulp and white sauce and serve. Do not let soup stand long, as it is likely to become too thick. 5. Serve soups very hot. 6. Serve crisp crackers or toasted bread in sticks or cubes with soup. Vegetables best suited for soups are: potatoes, peas, beans, celery, tomatoes, asparagus, carrots, and turnips. Onions are used for additional flavoring in any soup, if desired. Food Value. — Soups without stock have a higher food value than soups with stock. The milk or cream of the white sauce furnishes the protein to build and repair tissue and the vegetables contain starch and mineral substances. Soups are easily digested, are nourishing, and are appetizers for the courses that follow. 1. Cream of Pea Soup 1 pt. can of peas 1 tsp. sugar 1 pt. cold water 1 qt. thin white sauce Method. — Boil the peas in the water until soft. Rub them through a coarse strainer or vegetable press, and to the pulp add the water the peas were cooked in. Make a thin white sauce and combine with the peas. {Each 2 use % c. white sauce and J.-^ pt. peas.) 2. Cream of Corn Soup 1 pt. can of corn 1 sHce onion 1 pt. cold water 1 qt. thin white sauce Method. — The method is the same as in Cream of Pea Soup. 3. Cream of Potato and Cream of Celery Soup Method. — These are both made with the same proportions and in the same way as Cream of Corn Soup, {Each 2 use same basis as in 1.) 4. Cream of Tomato Soup 1 c. tomatoes 1 pt. milk 14 tsp. soda 2 tbsp. butter 2 tbsp. flour 1 tsp. salt Pepper Method. — Cook the tomatoes for 10 minutes. Remove from the fire, strain, and add the soda. Return to the fire and keep hot until ready to serve. Make a thin white sauce of the rest of the ingredients, using Method 1, Lesson 4. Keep sauce hot until ready to serve. Immediately before serving pour the tomato into the white sauce. This soup will curdle if combined too long. {Basis for 2 girls, Yi c. white sauce, ^ c. tomatoes.) 5. Croutons Method. — Cut slices of bread }/2 inch thick; then cut into cubes. Put in the oven and toast to a delicate brown. Serve with soup. {Housekeepers prepare croutons for class.) The eggs most commonly used in cooking are hens' eggs, although eggs from other domestic fowls and wild birds are used where available. Structure. — A hen's egg consists of the following parts : — 1. The shell. 2. Two tough membranes just inside the shell. 3. The white, a clear, jelly-like substance. 4. The yolk, which is surrounded by a thin membrane and held in place by — 5. Two twisted cords. 6. The embryo, in the yolk. This embryo is the living part of the egg, from which the chick grows, much as the wheat grows from the germ in the grain. The contents of the egg furnish the embryo food, just as the starch does the germ of the grain. 7. Air space, found at the large end of the egg between the two membranes. Composition. — The shell is composed of mineral matter, chiefly lime. The white, or albumen, is nearly pure albumin and water. Albumin is a sticky substance, and is a protein.

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Domestic science, principles and application